Black Bean Soup

Ingredients: Black beans, onion, potatoes, bell peppers, cumin, garlic, sea salt, pepper, paprika, basil, and red pepper flakes.

1 package Black Bean Soup Mix
9 cups water
¾ lb. round steak, cut into small bite sized pieces (more meat may be used, if desired)
1-2 tablespoons olive oil or vegetable oil
3 beef bouillon cubes
Rinse beans. Soak in container with enough water to cover by 4 inches overnight. Drain beans. Brown round steak in oil. Add beans, spice packet, water, and bouillon cubes to pot. Bring to a boil, cover pan, reduce heat and simmer 1 ½ hours or until beans are tender. Stir frequently to prevent sticking. Add additional water if soup becomes too thick.
Serve with grated parmesan cheese and crusty Italian bread.
Approximately 6-8 servings (A special thanks to Dan for allowing us to adapt his recipe for the soup)